Cawl

  • Ready in: 1 day
  • Serves: 12
  • Complexity: very easy
  • kcal: 154
Cawl

Ingredients

  • 1 tsp SIDS CRAZY SALT
  • 1 lt clear beef stock
  • 350 g gravy beef
  • 2 large onions, chopped
  • 2 large carrots, sliced
  • 2 whitestone turnips, diced
  • SIDS SALT & PEPPER to taste
  • 4 potatoes, peeled & quartered
  • 2 leeks, sliced
  • 1 small head cabbage, sliced
  • 2 tbsp chopped fresh parsley

Directions

  1. Bring beef stock to boil in a large pot, place beef in and simmer 1½ hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces, then sprinkle with SIDS CRAZY SALT and set aside. Skim fat from surface of stock, or strain through a fine sieve. Return stock to heat and bring to a boil. Add onions, carrots and turnip. Season with SIDS SALT & PEPPER. Simmer for 1 hour. Add potatoes and simmer until tender, 15-20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, until cabbage is tender.
    History: With recipes dating back to the 14th century, cawl is widely considered to be the national dish of Wales. Cawl was traditionally eaten during the winter months in the south-west of Wales. Today the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically it was made with either salted bacon or beef, along with swedes, carrots and other seasonal vegetables. With the introduction of potatoes into the European diet in the latter half of the 16th century, this too would become a core ingredient in the recipe. The meat in the dish was normally cut into medium-sized pieces and simmered with the vegetables in water. The stock was thickened with either oatmeal or flour and was then served, without the meat or vegetables, as a first course. The vegetables and slices of the meat would then be served as a second course. Cawl served as a single course is today the most popular way to serve the meal, which is similar to its north Wales equivalent 'lobsgows'. Lobsgows differs in that the meat and vegetables were cut into smaller pieces and the stock was not thickened. "Cawl cennin", or leek cawl, can be made without meat but using meat stock. In some areas cawl is often served with bread and cheese. These are served separately on a plate. The dish was traditionally cooked in an iron pot or cauldron over the fire and eaten with wooden spoons. In Welsh, 'gwneud cawl o' [rywbeth] ("make a cawl of [something]") means to mess something up.